Cooking an Egg

There is probably no culinary process that is more widely discussed than how to prepare the perfect soft-boiled egg. Should the egg be placed in cold water before the heat is turned on or only when the water is boiling? Should a little vinegar be added to the water? For how long should it be cooked? Should it instead be simmered at a lower temperature just below the boiling point? And so on. All these questions are implicitly related to each individual’s expectations about the mouthfeel of the cooked egg. It all comes down to texture.